Serves 4

2 cups Belgian Endive
2 cups Radicchio
8 oz. Goat Cheese
4 oz. Grilled Olives
2 Tbsp. Pine Nuts, toasted
4 Herb Croutons
4 oz. Red Onion, sliced very thin
1/2 cup Provencal Vinaigrette

Mix together the greens and onion in a bowl and divide among 4 plates. Arrange the cheese and olives on each salad. Sprinkle the nuts over each salad and dress with the vinaigrette. Top with a crouton and serve.

Provencal Vinaigrette
Yield: 1 cup

3/4 cup Oil
1/4 cup Wine Vinegar
1 tsp. Dijon Mustard
2 tsp. Herbs de Provance
1 tsp. Garlic
1 tsp. Chives
Salt and White Pepper to taste

Use your favorite oil and vinegar in this recipe. In a bowl mix together the vinegar and the mustard. Add the oil in slowly, whipping constantly. Add the herbs and spices and refrigerate overnight.